Effects of different toothpastes on the color and whiteness of stained anterior composite resin

PURPOSE

To evaluate changes in the color of an anterior nanohybrid composite resin and differences in its whitening index after 30 days of brushing with six brands of whitening toothpaste in vitro to simulate the situation in individuals with high coffee consumption.

METHODS

Eighty-four disk-shaped resin specimens were prepared (shade A2). For initial staining, the samples were immersed in coffee solution for 14 days and then divided into eight groups for treatment with various toothpastes. Color was assessed at the baseline, after initial staining, and on days 7, 14, and 30 of the staining-and-brushing cycle. Color stability was evaluated based on the CIEDE2000 color difference (ΔE00), and differences in whiteness were determined using the whitening index for dentistry (WID).

RESULTS

The highest ΔE00 and ΔWID values were obtained with Colgate Herbal, followed by Opalescence Whitening and Crest Baking Soda and Peroxide, whereas the lowest values were obtained with distilled water, followed by Yotuel Pharma B5, on day 30 of the staining-and-brushing cycle.

CONCLUSION

In terms of improving the color and whiteness of coffee-stained anterior nanohybrid composite resin, Colgate Herbal, Opalescence Whitening, and Crest Baking Soda and Peroxide yielded promising results after 30 days of continuous use.

Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1-15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers' practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended.

The impact of remineralization agents on dental bleaching efficacy and mineral loss in bleached enamel

This study evaluated the effect of remineralization agents on bleaching efficiency, enamel mineral changes, and post-bleaching color stability. A total of 112 enamel-dentin blocks were prepared from bovine teeth. Following initial color measurements, separate treatment regimens were carried out as follows: negative control (no treatment); positive control (bleaching only); bleaching, then NaF; bleaching + NaF (mix); bleaching, then CPP-ACPF; bleaching + CPP-ACPF (mix); bleaching, then nHAP+F; bleaching + nHAP+F (mix). Color measurements were repeated after immersion in distilled water for 7 days, and again after staining with coffee solution for 14 days. The CIELAB-based whiteness index was used to evaluate bleaching efficiency, and the CIEDE2000 color difference formula for color stability. Chemical investigation was performed using scanning electron microscopy with energy dispersive spectroscopy and X-ray diffraction analyses. The experimental groups showed significant increases in whiteness compared to the negative control, and the staining after bleaching did not result in statistically significant differences between the groups. Energy dispersive spectroscopic analysis revealed that bleaching protocols had no impact on elemental levels as well as the ratio of Ca/P. The combined use of bleaching agents with remineralization agents did not affect bleaching effectiveness but also did not provide an additional contribution.

Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film

The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research aimed to develop an edible film elaborated with activated cellulose nanocrystals, native potato starch, and glycerin. The activated cellulose nanocrystals were obtained by basic/acid digestion and esterification with citric acid from corn husks. The starch was extracted from the native potato cultivated at 3500 m of altitude. Four film formulations were elaborated with potato starch (2.6 to 4.4%), cellulose nanocrystals (0.0 to 0.12%), and glycerin (3.0 to 4.2%), by thermoforming at 60 °C. It was observed that the cellulose nanocrystals reported an average size of 676.0 nm. The films mainly present hydroxyl, carbonyl, and carboxyl groups that stabilize the polymeric matrix. It was observed that the addition of cellulose nanocrystals in the films significantly increased (p-value < 0.05) water activity (0.409 to 0.447), whiteness index (96.92 to 97.27), and organic carbon content. In opposition to gelatinization temperature (156.7 to 150.1 °C), transparency (6.69 to 6.17), resistance to traction (22.29 to 14.33 N/mm), and solubility in acidic, basic, ethanol, and water media decreased. However, no significant differences were observed in the thermal decomposition of the films evaluated through TGA analysis. The addition of cellulose nanocrystals in the films gives it good mechanical and thermal resistance qualities, with low solubility, making it a potential food-coating material.

Effects of At-Home and In-Office Bleaching Agents on the Color Recovery of Esthetic CAD-CAM Restorations after Red Wine Immersion

The aim of this study was to evaluate the effects of at-home and in-office bleaching agents on esthetic CAD-CAM materials after red wine immersion by measuring their optical properties. Sixty specimens were prepared out of three esthetic CAD-CAM materials: Vita Enamic, Celtra Duo, and Ceresmart (n = 20). All specimens were immersed in a red wine solution, and color measurements were performed. Specimens were randomly divided (n = 10) according to the bleaching procedure (in office, at home), bleaching durations were set to 3 time points, and color measurements were performed. According to the Commission Internationale de l’Eclairage (CIE) L* a* b* parameters, CIEDE2000 color differences (ΔE00), translucency parameters (TP00), and whiteness index values (ΔWID) after wine staining and after bleaching were calculated. Data were analyzed using the Mann−Whitney U-test, the Kruskal−Wallis test, and a two-way analysis of variance (ANOVA) (α = 0.05). ΔE00, ΔTP00, and ΔWID decreased with an increase in bleaching treatment. ΔE00 after the final bleaching treatment of in-office bleaching ranged from 1.7 to 2.0, whereas those of in-office treatment ranged from 0.4 to 1.1. All ΔTP00 and ΔWID after the final treatment were below the 50:50% perceptibility thresholds (ΔTP00 < 0.6, and ΔWID < 0.7). Significant differences in ΔE00, ΔTP00, and ΔWID among esthetic CAD-CAM materials were found between CD and CE. In the present study, color recovery after at-home and in-office bleaching appeared to be material-dependent. In-office bleaching showed more effective recovery comparing to at-home bleaching.

Color Stability and Staining Susceptibility of Direct Resin-Based Composites after Light-Activated In-Office Bleaching

This study evaluated color stability and staining susceptibility of five direct resin-based composites (RBCs) subjected to light-activated in-office bleaching with 40% hydrogen peroxide (HP). The test materials included 5 RBCs, which consisted of one nano-filled, one sub-micron, one bulk-filled, and two nano-hybrid RBC types. Ten disc-shaped specimens of each RBC were fabricated and divided into bleaching (BLE) and non-bleaching (CON) groups (n = 5 for each group). Specimens were then immersed in red wine solution over 4 h. A spectrophotometer was used to obtain Commission Internationale de l'Eclairage (CIE) L*a*b* parameters for each of the following periods tested: before bleaching (T_BA), after bleaching (T_BL), and after staining (T_ST). Color stability and staining susceptibility were evaluated using two metrics, CIEDE2000 color differences (ΔE₀₀) and whiteness variations using the whiteness index (ΔWI_D). Data were analyzed using repeated measures two-way analysis of variance (ANOVA) (α = 0.05). Statistically significant and clinically unaccepted ΔE₀₀ and ΔWI_D were observed for all tested specimens between T_BA and T_BL. The nano-hybrid type RBCs showed the highest discoloration among materials after bleaching treatment. The BLE group exhibited significantly higher ΔE₀₀ and ΔWI_D than the CON group for all the tested RBCs between T_BA and T_ST. The sub-micron type RBC showed the highest discoloration among materials after immersion in the red wine. Conclusion. The light-activated in-office bleaching with 40% HP's influences on color and whiteness index were material-dependent. The use of bleaching treatment also increased the susceptibility to red wine for all RBCs.

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation

The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na-free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60-day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine.

Comparison of Bleaching Products With Up to 6% and With More Than 6% Hydrogen Peroxide: Whitening Efficacy Using BI and WI D and Side Effects - An in vitro Study

The aim of this study was to evaluate the effect of bleaching agents containing different concentrations of hydrogen peroxide (HP) on color-change and on enamel-surface in bovine teeth. Furthermore the influence on cell viability and proliferation was investigated. Two hundred and forty teeth were randomly assigned into four groups (home bleaching ≤6%, in-office bleaching ≤6%, in-office bleaching > 6% HP, and control group). Bleaching was performed after artificial staining and the bleached index (BI) as well as the whiteness index (WI_D) was measured at several time points. Chemical analysis for HP concentrations and the pH of the bleaching products was done. Furthermore, enamel surfaces of randomly selected specimens were analyzed using scanning electron microscopy (SEM) and cytotoxicity of the tested bleaching products was evaluated in vitro using dental pulp cells (DPCs) and L929 cells. A statistically significant whitening effect was observed in almost all products. As expected all investigated products resulted in decreased cell viability, however, with different values of LC50 (median lethal concentration). SEM analysis showed an analog of enamel alterations with decreasing pH, increasing exposure time, and increasing HP concentration. Bleaching agents containing a low HP concentration are considered to be effective and to have less damaging effects on enamel and tested cells.

Evaluation of chromatic changes of a nanocomposite resin using the new whitness index

Background and aims

To evaluate the staining effects of two brands of coffee and the bleaching efficiency of two in-office bleaching methods, upon different opacities of a commercial nanocomposite.

Methods

Twenty four specimens of each opacity, A3 Dentin, A3 Body and A3 Enamel, were fabricated from Filtek Supreme (3MEspe). The specimens were further divided into two groups (n=12) and were immersed in two coffee solutions (Bio Organic Coffee Bellarom, 100% Arabica, and Iulius Meinl Coffee), for 24 hours. Between the staining sessions, the specimens were stored in sterile water, at 37°C. Each group was further divided into three (n=4), in order to be bleached, as follows: Group 1 - Beyond 35% in office, for 4 applications of 15 minutes each, Group 2 – Zoom Day White 6% in office, for 4 applications of 15 minutes each, Group 3 – Control Group, stored in sterile water. Color values were measured with a dental spectrophotometer Vita EasyShade 4.0 and five measurements were recorded for each sample at a time. Lightness L*, color coordinates a* and b* were recorded, at baseline, after staining in coffee and after bleaching. Whiteness index (WID) of the three composite resins (A3D, A3B, A3E) in the three moments were calculated, as well as the color difference Delta E* correspondent to the staining and bleaching process. Data were analyzed using one-way repeated measures ANOVA and the WID index was calculated WID (p<0.05). Univariate analysis of variance was performed for assessing the influence of staining solution upon composite resins, as well as for testing the effect of bleaching agents. The significance level was set at α=0.05 and pairwise comparisons were adjusted by the Least Significant Difference method.

Results

The pairwise comparisons showed no significant difference between the effects of the two bleaching agents upon the WID, meaning that they induce almost similar color changes. The results of the univariate ANOVA test indicated a significant effect of the composite resin and the staining solution upon the WID (p<0.05). However, no significant interaction effect was found between the composite resin and the staining solution (p=0.095). There was a significant difference in the staining effect of the two coffee solutions only for A3B and A3E composite resins (p<0.05).

Conclusions

The chromatic changes of the nanocomposite resin could be evaluated by the variation of the whiteness index. The staining effect induced by the two types of coffee was similar. The most effective protocol was the in-office bleaching method based on Beyond 35%.

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures

BACKGROUND

White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description.

RESULTS

The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers.

CONCLUSION

The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.